Lemon Drizzle Loaf Cake – Bright, Buttery, and Irresistibly Moist
There’s something timeless about a lemon drizzle cake — soft, golden, and soaked with that sweet-tart syrup that makes every bite sparkle. This classic loaf has the perfect balance of buttery richness and refreshing citrus tang.
Whether it’s for a weekend treat, an afternoon tea, or to impress guests with something simple yet elegant, this recipe is foolproof. The result? A beautifully moist, sunshine-filled cake that melts in your mouth and fills your kitchen with the irresistible scent of fresh lemon.
Why You’ll Love This Recipe
- Moist, zesty perfection — thanks to real lemon juice and zest.
- Crisp sugary topping — that signature “crunch” drizzle everyone loves.
- Simple ingredients — pantry staples that come together effortlessly.
- Beautiful presentation — golden, glossy, and bakery-worthy.
Equipment
- 2lb loaf tin (about 9×5 inches)
- Electric mixer or hand whisk
- Mixing bowls
- Microplane or zester
- Spatula
- Skewer or toothpick
- Baking paper
Ingredients
For the Cake
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar (or granulated)
- 4 large eggs
- 225g (1¾ cups) self-raising flour
- Zest of 1 large lemon
- 2 tbsp lemon juice
- Optional: 1 tsp vanilla extract
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